A mouthwatering beef stew with an aromatic five-spice kick. Another classic Hong Kong beef dish.
600g beef brisket
5 whole star anises
2 shallots, sliced
2 spring onion, cut in strips
10g ginger, thinly sliced
1 tsp fennel seeds
2 tbsp cooking oil
1 litres water
60ml light soy sauce
2 tbsp Shaoxing wine (or rice wine/dry sherry)
salt, to taste (optional)
Seasoning for beef
1 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
2 tsp Chinese five-spice powder
1 tsp ground black pepper
200g flat rice noodle, cooked and drained
100g lettuce, blanched
Add brisket in a saucepan with boiling water and blanch for 2-3 mins.
Drain and rinse under cold water to remove the white foam (the cooked protein) and cut into chunks.
Season the beef chunks accordingly.
Heat a large saucepan/pot over high heat with cooking oil, add the shallots, ginger, spring onion strips, fennel seeds and star anises, stir fry for 2 mins until aromatic.
Add beef brisket chunks, pan-sear for 4-5 mins until the brisket chunk is slightly browned.
Pour in 1L water, 60ml light soy sauce and 2 tbsp Shaoxing wine to the pot and turn to medium-low heat and bring to a simmer.
Cover with lid and slow cook for 45mins until the beef chunks are tender.
Let it sit in the pot for an hour with lid on.
Prepare the rice noodles according to the package instruction.
Blanch the lettuce and drained.
Serve the beef stew with flat rice noodles and lettuce, garnish with chilli and coriander (optional).
If you liked this recipe, you may wish to check out the Braised Beef Brisket Stew and Daikon Radish in Chu Hou Sauce recipe as well!